Growing up in Delhi, Poha wasn’t something we came across often. The dish is more traditionally Maharashtrian and is eaten widely across the Gujarat and Madhya Pradesh as well. As Biharis, we use flattened rice in different ways – soaked and then mixed with yoghurt and jaggery (dahi chura) or cooked till crispy and served with spiced peas (chura matar).

While I was finishing school, our help at home learned how to make the Maharashtrian poha from someone and then suddenly we had this cool new option for weekend breakfasts 🙂 My sister isn’t a big fan, but I love this dish.